Curried Lentil and Chickpea Stew Recipe

Not all heroes wear capes and this hero is going straight to your belly … With cold weather on the horizon, for like, days, it’s time the perfect time to breakout your stockpot and get some Curried Lentil Chickpea Stew in hand.

Serves 8

  • 1 Tablespoon minced garlic 
  • 1 large diced onion 
  • 1 Tablespoon minced ginger
  • 1 1⁄2 teaspoon kosher salt
  • 1 teaspoon ground coriander 
  • 1 teaspoon cumin
  • 2 teaspoon curry powder 
  • 1⁄2 teaspoon mustard seed 
  • 4 cups fat free chicken broth (or vegetable stock for a vegetarian twist!)
  • 2 cups water 
  • 2 cups dry red lentils 
  • 15 oz. canned chickpeas
  • 15 oz. canned diced tomatoes 
  • 3 fresh cups baby spinach 
  • 3 Tablespoons  fresh lime juice 
  • 2 Tablespoons chopped cilantro 

Heat oil in a large soup pot over medium heat. Add onion; cook until softened, stirring frequently, 5-10 minutes. Add garlic, ginger, salt, coriander, cumin, curry and mustard seeds; stir and cook, 1 minute. 

Stir in broth, water and lentils; bring to boil over high heat. Reduce heat to medium-low and simmer until lentils are tender, about 10 minutes for still intact lentils (up to 20 minutes for more creamy lentils). Stir in chickpeas, tomatoes, spinach and lime juice; heat through and adjust seasonings if necessary. Serve garnished with cilantro. 

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Curried Lentil Chickpea Stew, Lentil soup with vegetables and lemon wedges in a white bowl on a wooden table with a golden spoon and toasts, horizontal view from above, flatlay, free space
lentil soup with vegetables and lemon wedges in a white bowl on a wooden table with a golden spoon and toasts, horizontal view from above, flatlay, free space